Fish balls in masala recipe

• 600 g (21.2oz) fresh coley, cod or haddock, skinned and finely chopped
• 1 slice of white bread, soaked in water, squeezed and finely chopped
• 1 small potato, peeled and very finely chopped
• 1 tbsp very finely chopped onion
• 1 tbsp peeled, very finely chopped root ginger, plus 1 tsp peeled, finely grated root ginger
• 1 tbsp finely chopped coriander leaves
• 1 tsp ground cumin
• 0.5 tsp finely grated or crushed garlic
• 0.5 tsp ground cinnamon
• 1 tsp salt
• 4 tbsp olive or sunflower oil
• 6 tbsp finely ground red onion (processed to a paste in a blender)
• 1 tbsp peeled, finely grated root ginger
• 1 tsp finely grated or crushed garlic
• 1.5 tsp ground cumin
• 0.5 tsp turmeric
• 0.5 tsp chilli powder
• 125 g (4.4oz) canned chopped tomatoes
• 2 tbsp coconut milk

1. For the fish kofte: place all the ingredients for the kofte in a large bowl and combine thoroughly then roll into 4cm balls.
2. For the sauce: set a karhai, wok or large pan (about 25 cm in diameter) over a medium heat.
3. Pour in the oil and, when it's hot, add the onion.
4. Fry for 2 minutes until it starts to turn translucent.
5. Add the ginger and garlic.
6. Fry for 2 minutes.
7. Add the cumin, turmeric, chilli powder and _ teaspoon of salt.
8. Stir for 1 minute, then add the tomatoes.
9. Cook for two minutes, then spoon in the coconut milk and 120ml of water.
10. Bring to the boil and then reduce to a simmer.
11. Place the fish balls in the sauce.
12. Cook for 10 minutes, turning them occasionally, then serve.

white bread, potato, onion, root ginger, coriander leaves, ground cumin, garlic, ground cinnamon, salt, olive, ground red onion, root ginger, garlic, ground cumin, turmeric, chilli powder, tomatoes, coconut milk

Taken from www.lovefood.com/guide/recipes/17885/fish-balls-in-masala-recipe (may not work)